1. Prepare the base material for the sponge cake. (This amount can make 3-4 6-inch bottoms) 2 eggs, 20 grams of caster sugar (add egg yolk), 30 grams of caster sugar (add egg white), and 60 grams of low-gluten flour.
2. The eggs are separated.
3. Beat the egg whites until they look like fish eyes.
4. Add granulated sugar in three batches and beat until dry and foamy.
5. Egg yolks with fine sugar.
6. Hit until the color becomes lighter and the volume becomes larger.
7. Stir the egg white foam into the egg yolk. Mix well.
8. Stir in the sieved low powder in two batches, and stir quickly.
9. Place the bottom support of a 6-inch round open bottom cake mold on the mold, and use a sieve to sieve a thin layer of flour along the bottom support.
10. Remove the bottom bracket, and there is a circle the same size as the bottom bracket. Put the batter into a piping bag and squeeze it out in a circle that was sifted out in advance.
11. Put the squeezed batter into the middle layer of the preheated 180 degree oven and bake for 9-10 minutes. Cool down for later use.
12. Cheesecake ingredients are prepared. 200g cream cheese, 25g whole egg, 1 egg yolk, 1 egg white, 40g+15g caster sugar, 90g durian meat, 12g low powder
13. Put tin foil on the bread outside the 6-inch cake garden mould. Spread a layer of butter on the inner wall of the cake mold to prevent staining, and spread the baked sponge cake on the bottom.
14. Put the whole egg, egg yolk, fine sugar, and fresh durian meat into a food processor and beat them into a puree.
15. Muddy.
16. After the cream cheese has softened at room temperature, beat it with a whisk at high speed until it is smooth and has no particles.
17. Add the durian puree to the cream cheese three times and mix well.
18. Sift the low powder and add to the whipped cheese paste.
19. Beat egg whites until fish-eye shape. Add the fine sugar in three times and beat until the wet foaming state can be pulled out of the hook.
20. Stir some egg whites into the durian cheese batter, and stir briskly, without stirring in circular motions.
21. Pour the batter into the mold covered with tin foil and spread the bottom of the sponge cake, and shake it a few times.
22. Pour boiling water into the baking pan, and put the cake tin into the baking pan.
23. Put the baking pan into the preheated oven with the upper and lower fire at 150 degrees, and bake the middle and lower layers for 1 hour. After being out of the oven, cool it, and put it in the refrigerator together with the mold for more than 4 hours to release the mold.
